There was a period of time where I was making meatloaf every weekend. It started because my dog went on an eating strike and happened to take a liking to the smell of the meatloaf I had made for myself. Once I realized he was digging the smell it wasn’t long before he had taken over my dinner. Because he has to have insulin twice a day, I really need him to eat and, at times, will let him eat almost anything just to get him to eat.
So I began searching high and low for different meatloaf recipes in an effort to keep my dog’s tastebuds happy. He can eat the same thing for weeks on end and then one day refuse to eat it ever again. Which really sucks when you’ve bought or prepared a bunch of food for him.
The debut of this recipe coincided with a visit from my dad who also happens to love meatloaf. He got to try at least two if not three meatloaf recipes while he was here and this was his favorite. The Italian sausage flavor is very strong. This is important to note for those who are not overly fond of Italian sausage or picky about their Italian sausage. (I know people who only like certain kinds of Italian sausage on their pizza.)
While I loved the addition of corn in this recipe, my dog did not. He would not touch the meatloaf if he came across a kernel of corn which made it sort of a pain in the ass to serve him this meatloaf. I had to pick out all or as much of the corn kernels as I could.
- 1 package (19 ounce) mild Italian sausage, casings removed
- 3/4 lb ground beef
- 1 1/4 lb pork breakfast sausage (or other pork sausage)
- 3/4 c. chili sauce
- 1 c. rolled oats
- 2 large eggs, lightly beaten
- 1 T. Salt
- 1/2 T. Ground pepper
- 1 large carrot, minced
- 2 celery ribs, minced
- 1 T. minced garlic
- 1 small onion, finely chopped
- 1 c. fresh or defrosted frozen corn kernels
- Handful fresh herbs, chopped fine
- 3 slices Provolone cheese
- Preheat the oven to 350°F.
- In a large bowl, combine ½ cup of the chili sauce, oats, eggs, and chili powder; mix well.
- Add the decased sausage and beef. Add the carrot, celery, onion and corn and mix well.
- Divide the meat mixture in half. Lay half the meat mixture on a rimmed cookie sheet. I sprayed the pan with cooking spray first.
- Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone on top of the meat along the center, staying about ½ inch away from the edges. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges. Brush top and sides with remaining chili sauce.
- Bake uncovered for 50 minutes or until a thermometer inserted in the center registers 165°F. Allow the loaf to stand for at least 5 to 10 minutes before slicing. I like to allow it to cool down all the way; it makes it easier to slice.